Apple Pie Filling

From my grandmother Grace Taylor

Makes sauce for 7 quarts of apples.

5 cups sugar
10 cups water
1 cups cornstarch
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 cup lemon juice
Sliced apples of your choice

Mix all ingredients together in a pan, boil until it thickens a bit. Put a little in the bottom of each bottles. Fill with sliced apples, then fill to top with sauce. Wipe rims, apply lids and rings and process in a boiling water canner for 20 minutes for quarts, 15 minutes for pints.

A tip about slicing apples for canning: I use the peeler, corer, slicer gadget that spiral cuts the apple while peeling and coring it. After I do each apple, I slice it in half top to bottom and place it in a bowl of water with a few tablespoons of either Fresh Fruit (a canning product) or lemon juice added. This will keep the apples moist and not turn brown by the time you are ready to pack the jars and add the sauce.